This is a species of bitter or wild orange, of which the rind is dried, and may be had at the druggists. To make the liqueur called by this name, wash a pound of curacao several times in warm water; then, having well drained, put them into a vessel with four quarts of brandy, and one of water; let it stand closely covered for a fortnight, shaking it frequently; distil it after that in the usual way, and drain the curacao on a sieve. Sweeten it with five pounds and a half of sugar, dissolved in three pints of water, mix it with the spirit and then filter it.